Determining the Effect of Smoking on Salivary Parameters

Smoking is a widespread harmful habit and a proven risk factor for several inflammatory and malignant diseases of the oral cavity, the respiratory and digestive systems.

Aim: This study is aimed to assess and compare the effect of smoking on the composition of whole unstimulated saliva.

Materials and Methods: The study included 186 people, divided into two groups - smokers (77 people) and non-smokers (109) with an average age of 33 (19-57). Ninety-nine of them are men and 87 women. Unstimulated saliva collected passively according to standard analytical requirements is used for the analyses. The following indicators were analyzed: Uric acid (UA), alpha-amylase (sAA), secretory IgA (sIg A), total protein (TPro), and albumin (alb). Salivary parameters were analyzed with the finished kit of Thermo science, Beckman Coulter, with the adaptation of the oral fluid methods of the biochemical analyzer Olympus AU 640 and Indiko Plus.

Results: We observed a significant increase in the concentration of total salivary protein, albumin, and respectively a de-crease in UA, amylase and sIg A in smokers, resulting in a change in saliva homeostasis and its antioxidant capacity.

Conclusion: The results show significant quantitative changes in the saliva parameters between smokers and non-smokers. Smoking adversely affects oral homeostasis and increases the risk of inflammatory and degenerative changes in the lining.